Rosette Cookies

🧂 Ingredients

• 100 g about 2 large eggs, cold
• 1 tbsp sugar or granulated sweetener of choice
• 1/4 tsp salt
• 130 g gluten-free 1:1 flour
• 240 g cold milk

  or dairy-free milk
• 1 tsp vanilla extract

  or flavor of choice
• Neutral oil for frying

  e.g., avocado or canola oil
• Powdered sugar or cinnamon sugar for dusting

  optional

Instructions

• 1 In a blender, combine the eggs, sugar (or sweetener), salt, flour, milk and
  vanilla. Blend until smooth and slightly frothy.
• 2 Pour into a small container that your iron will fit into for dipping. Set aside
  for 30 minutes. If your kitchen is warm, rest the batter in the fridge.
• 3 Fill a deep fryer or pot with about 2–3 inches of oil and heat to 365°F (185°C).
• 4 Submerge the rosette iron in the hot oil for a minute to heat it thoroughly. A
  hot iron ensures the batter sticks properly and releases properly.
• 5 Dip the heated iron into the batter, making sure the batter covers only the
  outer edges of the design (it should not go over the top of the iron).
• 6 Immediately transfer the iron into the hot oil. Fry until the rosette is golden
  brown (about 30 seconds).
• 7 Gently shake the iron to release the cookie into the oil or use a fork to
  carefully remove it. Fry for an additional 10–15 seconds if needed.
• 8 Remove the rosette with a slotted spoon and drain on a paper towel-lined baking
  sheet.
• 9 Repeat with the remaining batter, making sure to reheat the iron between each
  cookie.
• 10 Once cooled, dust the rosettes with powdered sugar or cinnamon sugar, if
  desired.
• 11 Serve immediately or store in an airtight container to maintain crispness.

Nutrition Info